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| INGREDIENTS |
| 1 (8-ounce) |
can pineapple chunks, reserve juice |
| 2 tbsp |
rice vinegar |
| 2 tbsp |
low-sodium soy sauce |
| 1 tbsp |
cornstarch |
| ¼ c |
water |
| 2 tbsp |
canola oil |
| 1 (1-pound) |
lean pork tenderloin, thinly sliced |
| 6 |
scallions, white and pale green parts, cut into 1 inch lengths |
| 2 |
red bell peppers, cut into 2 inch strips |
| 1 (10-ounce) |
package frozen broccoli florets, thawed and patted dry |
| 2 c |
cooked rice
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| RECIPE |
- Whisk together in a small bowl, ⅓ cup of reserved juice, vinegar, soy sauce, cornstarch and ¼ cup water, season with salt and pepper, if desired.
- Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Cook pork in two batches until well browned on one side, remove with slotted spoon and place on plate (you will finish cooking it later).
- Add to hot skillet scallions and bell peppers, season with salt and pepper if desired. Cook, stirring, until crisp tender.
- Add pork along with any juices, broccoli and pineapple. Whisk sauce one more time and pour over pork mixture, bring to a simmer and cook until heated through and pork is no longer pink (about 2-4 minutes).
- Serve over rice.
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| SERVING SUGGESTION |
SERVING SIZE:
¼ of contents with ½ cup rice
NUMBER OF SERVINGS:
4
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| NUTRITION FACTS |
| |
| Calories |
390 |
|
| Total Fat |
10 |
g |
|
| Saturated Fat |
1 |
g |
|
|
|
| Sodium |
500 mg |
|
| Total Carbohydrates |
43 g |
|
| Fiber |
5 g |
|
| Protein |
29 g |
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